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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Tomato - Zucchini Casserole Recipe

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This recipe for Tomato - Zucchini Casserole is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium to large tomato, diced
diced tomatoes (fresh or if using cans, 1 can per layer)
zucchinis (small 2 - 3), thinly sliced
16 oz. shredded co-jack cheese
Texas toast flavored croutons
Italian seasoning
garlic powder
Directions:
Directions:
Preheat oven to 375º.

Spray large casserole dish on bottom and sides with Pam.

ASSEMBLY: (From bottom up in layers)
• Onions
• Zucchini
• Dash of Italian Seasoning
• Croutons
• Tomatoes
• Dash of Garlic Pepper
• Cheese

Repeat 2 more times

Today I used all fresh, Indiana tomatoes. Because they were so juicy, I strained them, and reserved the juice. Once fully assembled, I poured some of the tomato juice, in a thin stream, over all of the casserole. I refrigerated it overnight, but it was for convenience sake, not because it is required.

If tomatoes are not in season, I use canned diced tomatoes. If they are already Italian flavored, then I skip the seasoning.

Cover with foil, and cook for about an hour or until bubbly throughout.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Recipe from Susan Bielawski

 

 

 

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